Pork Chops
Posted by admin | January 27, 2010 | Filed under: Ingredients
On a good day, pork chops are a delightful little platter of sweet meat on which all kinds of delicious flavors can be served. On a bad day, pork chops have all the appeal of chewing on a piece of Humvee tire tread. Why this dichotomy? Its all about technique. Read more
One Chicken, Three Meals
The voice on the other end of the line was tentative – a determined calm on the verge of hysteria. I asked the caller to hold on just a moment while I dropped the other call I’d been on. I clicked back over to my husband, “Sorry honey, I’ll have to call you back later. It’s a chicken emergency.” Read more
My Frozen Treasure Chest
Posted by admin | January 27, 2010 | Filed under: Organization
Colleen, this one’s for you–albeit probably a little late.
The farmer’s market is a community for me not unlike church or a PTA–or for my mom, the sales staff at Nordstrom’s. I love Monday mornings during the season not just because finding heirloom potatoes is as thrilling as finding Jimmy Choo shoes on discount but also because I get a chance to connect with people I like there and talk about stuff I love. It is a delight for me on every level. Read more
Eat Your Greens!
Posted by admin | January 27, 2010 | Filed under: Ingredients
We’ve been admonished from every direction about how important it is to eat hearty greens. However, I know that the most compelling case in the world about the nutritional value of kale isn’t going to get you or your kids to touch the stuff if you aren’t pleased with its flavor.
Crystal Flight
Kyle and I recently had the great privilege to go into someone’s home and purge their fridge and pantry of all the crappy fake “diet” and highly processed foods that were keeping them from having the foodlife they wanted. We did this with an audience. We are trying to market a TV show based on the ideas behind this website and this was the topic we chose for our “sizzle reel” episode. Read more
Across the Table
Sunday, January 29, 2012, 10:35PM
Washington D.C.
I’m sitting here in a hotel room, getting ready to bring Ready Prep Go!, the TV show, back to life. If you don’t already know the story, I shot a pilot for a cooking show based on what I’ve been doing in the classes. Weeks after doing that, I found out we were moving back to NY. I wasn’t shootin’ 13 episodes of anything at that point. So, like so many things in life, Ready Prep Go!, the show, had to wait its turn.
Wish me luck. And if you want to see the “sizzle reel,” its here.
Roasted Green Beans with Garlic and Shallot Oil
We eat these like French fries. They’re just that good. Roasting them allows me to pop them in the oven about 15 minutes before I serve dinner and not really have to think about them. I really love the Maillard reaction that gives them such great flavor on the part that makes contact with the pan. Read more
